Chicken and vegetable pot pie is a wonderful family friendly meal that is packed with goodness and delicious too. This recipe serves 6 but it’s great for leftovers if you have less mouths to feed, or double up the recipe for some batch cooking.
- 450g chicken fillets
- 1 tbsp olive oil
- 2 onions, chopped
- 4 carrots, diced
- 3 tbsp flour
- 100ml white wine
- 400ml milk
- 300g frozen peas
- 1 tbsp fresh thyme leaves, chopped
- Salt and black pepper
- Frozen shop-bought shortcrust pastry, thawed and rolled to a 23-cm round
1. Heat the oven to 200°C/180°C fan/gas mark 6. Cook the chicken in a large saucepan of simmering water for 10-12 minutes until cooked through. Let cool and shred into bite-sized pieces.
2. Heat the oil in a saucepan over a medium heat. Add the onions and carrots and cook, stirring, for 6-8 minutes until they begin to soften. Sprinkle the flour over the vegetables and cook, stirring, for one minute.
3. Add the wine and cook or five minutes until evaporated (the alcohol will cook out). Add the milk and simmer for 2-3 minutes until the sauce thickens.
4. Stir in the chicken, peas, thyme and a pinch of salt and pepper. Transfer to a shallow, round baking dish.
5. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the dish on a baking sheet and bake for 30-35 minutes, until the filling is bubbling and the crust is golden.
Per Serving: 318kcals, 10.9g fat (2.8g saturated). 23.5g carbs, 9.4g sugars, 28g protein, 4.8g fibre, 0.16g sodium
3 top tips for budget cooking:
- Plan the week’s meals before you go shopping.
- Double up the quantities of a recipe with ‘leftovers’ in mind. Freeze half of it and have it later in the month.
- Beans, lentils and pulses are all excellent forms of protein and so much cheaper than meat and fish.
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